Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken cutlets dry with paper towels and sprinkle evenly with salt and pepper.
  2. Add olive oil to the skillet over medium-high heat until the oil is shimmering but not smoking.
  3. Place chicken in the pan without crowding and cook for 3–5 minutes per side until a deep mahogany crust forms.
  4. Remove chicken to a plate and tent loosely with foil.
  5. Reduce heat to medium. Melt butter in the same skillet, scraping up the brown bits. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Pour in the heavy cream and simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Stir in the basil pesto and Parmesan cheese, whisking until the sauce is a uniform, velvety green.
  8. Return the chicken and any accumulated juices to the skillet.
  9. Simmer for 1–2 minutes just to heat the chicken through to an internal temperature of 165°F (74°C).
  10. Remove from heat and stir in the lemon juice to brighten the flavor.